Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crispy. Move the bacon to a paper towel lined plate. 
2. Discard all but 1 Tbsp of the bacon grease. Add the onions and mushrooms into the pot and saute them in the bacon grease for about 4 minutes. Add in the garlic and saute for 30 seconds.
3. Pour in the water, Better than Bouillon and vinegar and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
4. Add in the bay leaf and chicken. Sprinkle the chicken with salt, pepper, thyme and sage.
5. If making potatoes at the same time place a long legged trivet* into the pot. In an oven safe pan* add the potatoes and cover with water. Place the pan on top of the trivet. 
6. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 12 mintues. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
7. Carefully remove the potato pan and the trivet. Drain the potatoes and pour them into a mixing bowl. Mash the potatoes until creamy. Stir the butter, salt and milk into the potatoes. Set aside.
8. Turn Instant Pot to saute setting. Add about a half cup of the hot liquid into the cream to temper. In a small bowl, stir the cornstarch together with about 3 Tbsp of cold water until smooth. Stir the slurry into the pot to thicken the sauce. Slowly stir in the cream mixture. Turn off the pot. 
9. Break up the chicken with a spoon. Serve the chicken and sauce over the mashed potatoes. Sprinkle with some of the bacon crumbles and a little parmesan. Enjoy!

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the bacon and cook until crispy. Move the bacon to a paper towel lined plate. 
2. Discard all but 1 Tbsp of the bacon grease. Add the onions and mushrooms into the pan and saute them in the bacon grease for about 4 minutes. Add in the garlic and saute for 30 seconds. Transfer to the slow cooker.
3. Stir in the water, Better than Bouillon, vinegar, bay leaf and chicken. Sprinkle the chicken with salt, pepper, thyme and sage.
4. Cover and cook on low for 3-4 hours. 
5. Turn slow cooker to high. Add about a half cup of the hot liquid into the cream to temper. In a small bowl, stir the cornstarch together with about 3 Tbsp of cold water until smooth. Stir the slurry into the slow cooker to thicken the sauce. Slowly stir in the cream mixture. 
6. Break up the chicken with a spoon. Serve the chicken and sauce with a sprinkle of the bacon crumbles and a little parmesan. Enjoy!
7. You can make mashed potatoes on the stove if you’d like: Bring a pot of water to a boil. Add in the potatoes and cook until tender. Drain off the water. Mash the potatoes. Stir in the butter, salt and milk.